/ck/ - Food & Cooking

[Anonymous No.4815009]

Hey /ck/, I'm making my first steak tonight. Sirloin to be exact. How do I not fuck it up? I've heard medium-rare is "the perfect steak", any advice on how to get a medium rare steak? I plan on just seasoning it with salt, pepper, and maybe butter.

Also, this might be a stupid question, but is the middle of the steak going to be raw to some degree? Medium rare steak looks very red/pink in the middle and I don't want food poisoning.

Also some people throw butter in the pan while cooking steak. Should it be unsalted or salted butter?

[Anonymous No.4815023]

I like my steak well done because the taste of pink meat reminds me of the smell of rotting meat which almost made me throw up back in 4th grade when my math teacher brought the leg of a cow to class.

I have no fucking idea why she did that. Maybe it was for science

[Anonymous No.4815029]

Let your steak come to room temperature for even cooking, mainly so you don't have a raw middle. Salt, pepper, oil. Some people like to oil their steaks, some like to oil the pan, it's up to you. Use a high smoke point oil like vegetable oil, grapeseed oil, safflower oil, corn oil, clarified butter, or bacon fat otherwise it will burn.

Then you get a cast iron skillet as hot as you can, sear the steak on both sides, then shove in the oven for a little bit. Some people like to do a quick sear and broil, some like to do a sear then bake, and some just like to do it all in a pan on medium high heat.

Temperature and time depends entirely on the steak, mainly it's thickness (generally I like to cook on medium high/high in a pan until seared on both sides for a 1" sirloin, but you need to know your stove).

After that you can put a pad of butter on top, cover with foil, and wait for 10 minutes. You could use that time to make a pan sauce if you like or whip up some creamed spinach etc.


And after it's rested, then it's time to eat.

[Anonymous No.4815033]

>>4815023
>>>/lgbt/

[Anonymous No.4815060]

-Let steak sit out at room temperature (in plastic) for an hour to let it get to room temperature;
-Pat steak dry with paper towel. This is important because the Maillard reaction (browning, which is important for flavor) cannot take place in the presence of moisture;
-Coat each side of the steak lightly with oil; do not put oil in the pan;
-Get a cast iron pan smoking hot, then throw the steak on. Medium rare to medium for a typical sirloin will be 3-4 minutes per side;
-Season to taste and let the steak sit for 10 minutes before serving, as the hot outside of the steak will continue to cook the cooler inside of the steak while it sits. Nom.

[Anonymous No.4815061]

>>4815029
Finishing in the oven is typically only necessary with really, really thick steaks. For a typical steak just the pan is sufficient.

[Anonymous No.4815065]

>>4815029
Don't salt and pepper the steak before cooking it unless you want burnt pepper and for the salt to draw all of the moisture out of the steak as it's cooking, preventing it from browning properly and leading to a dry steak.

[Anonymous No.4815069]

>>4815065
I've heard this with pepper, but I honestly don't taste a real difference.

As for the salt, that's only in a restaurant situation just like salting scrambled eggs.. You salt right before it gets cooked, otherwise with time that will happen, but otherwise it's fine.

[Anonymous No.4815077]

>>4815069
No, really. Don't salt it.
>meat cannot brown in the presence of moisture
>hurr let's put something on the steak that'll draw moisture to the surface right before cooking it

[Anonymous No.4815096]

>>4815077
>draw moisture to the surface
>in 10 fucking seconds

Are you seriously trying to imply you can't sear a steak if you put salt on it? Not to mention the whole aspect that hot pans tend to turn water into vapor.

[Anonymous No.4815102]

>>4815096
>Are you seriously trying to imply you can't sear a steak if you put salt on it?
It won't sear as well. Really.

[Anonymous No.4815137]

>>4815102

No, that's stupid.

[Anonymous No.4815141]

>>4815009
Are you guys all serious?

OP, just throw that shit on the grill with some salt and pepper. If you don't know if its done yet, cut it open. If it's red, keep going.

You don't need all this fancy shit. In fact, these guys are probably freaking you the fuck out. Steaks are one of the easiest things in the world to cook. Just keep flipping it and try not to burn the outside too much

[Anonymous No.4815151]

>preheat oven to about 400-450
>in an oven safe pan, add a good splash of veggie oil
>heat it up over med-high flame until the oil is almost ready to smoke
>have a steak coated in plenty of salt and black pepper
>sear it about 1 minute on each side
>dont touch it for a whole minute i swear to god i will cut you
>flip and repeat for about 30 seconds
>pop that guy in your preheated oven
>depending on how you want it, keep it in there for about 3~5 minutes for a medium rare depending on the thickness, 5~7 for medium well
>throw in some butter in the pan and toss with the steak
>let the steak rest for about 5 minutes before serving

[Anonymous No.4815160]

>>4815137
No, it's correct.

[Anonymous No.4815163]

>>4815160

Nope.

[Anonymous No.4815167]

>>4815163
You are so wrong I wouldn't let you pay me to make me a steak.

[Anonymous No.4815195]

>>4815167

I wouldn't let you make yourself a steak. Salting only after you cook would get you kicked out of any professional kitchen.

[Anonymous No.4815227]

>>4815167
Nigga you dumb.

As for OP, sirloin isn't really the best of cuts. Salt liberally a day ahead and lay it down in a crazy hot pan. If it's a thicker steak, you can turn it over as frequently as every 15 seconds while developing the crust - after the crust has mostly formed, add in like a tablespoon or two of butter and baste the steak.

Use a meat thermometer for desired doneness.

For a thinner steak, you'll probably have to flip only once, else you'll overcook the steak, and you can skip the basting entirely.

[Anonymous No.4815231]

>>4815065

This.

[Anonymous No.4815232]

>>4815231
Not that.

[Anonymous No.4815246]

[Anonymous No.4815251]

>>4815246

What misinformed, fussy recipe.

[Anonymous No.4815253]

>>4815232

Yes, that. It's simple science. Every moment that the pan is evaporating water being drawn out of the steak by salt is a moment where the surface of the steak cannot exceed the temperature of 212 F, drastically slowing the Maillard reaction.

[Anonymous No.4815255]

>>4815253

[Anonymous No.4815262]

>>4815246
That is a weak-ass crust. 0/10 would not try

[Anonymous No.4815275]

The best way to cook a quick and easy steak is to use a propane grill. Heat the grill up, leave it on medium, throw the steak on for about 4-5 minutes per side (really depends on your grill and how rare/well done you want it), salt and pepper it and you are good to go.

I usually cook some corn on the cob on the grill at the same time as the steak, though the corn will take longer to cook so throw it on first.

[Anonymous No.4815276]

>>4815255

It's a good thing I'm all the way on the right then.

[Anonymous No.4815279]

>>4815276

Sure, go ahead and make that assumption.

[Anonymous No.4815280]

>>4815262

>That is a weak-ass crust.

Because he salted and did not dry the steak before throwing it on the pan.

[Anonymous No.4815283]

>>4815280
Can you please stop this already I'm not having fun anymore

[Anonymous No.4815287]

>>4815285
not enjoying this

[Anonymous No.4815285]

>>4815283
he's right

[Anonymous No.4815293]

>>4815287
>implying it got browned during the sous vide portion of its prep

[Anonymous No.4815297]

>>4815293
but I didn't say that
the recipe given tells you to brown in a pan

[Anonymous No.4815299]

>>4815141
>cut it open
lolno

[Anonymous No.4815312]

>>4815297
>After they’re done cooking sous-vide, take’em out, dry them carefully
>dry them carefully

[Anonymous No.4815341]

Who cares if salt draws out moisture? Searing the steak seals it back in anyway.

[Anonymous No.4815345]

>>4815341
see
>>4815253
Also,
>Searing the steak seals it back in anyway.
This is a myth.

[Anonymous No.4815351]

>>4815345

That's why a super hot pan is crucial. It will vaporize any surface moisture almost instantly.

And it's not a myth.

[Anonymous No.4815371]

>>4815351
>almost instantly
>almost
Thing is, if you salt the steak before throwing it on the pan, it's continually drawing out moisture while it's on the pan, so there's a continuous stream of moments where the temperature of the surface of the steak cannot exceed the boiling point of water. Thus, the steak will not sear as well as it would without said salt there.
And it is a myth.

[Anonymous No.4815375]

>>4815371

[citation required]

[Anonymous No.4815396]

>>4815375
Google it. Searing meat SLOWS moisture loss but does not prevent it.

[Anonymous No.4815403]

>>4815396

I'm talking about the salt.

I want to conclusive evidence that salting a steak before you cook it will force it to exude so much moisture that you will be unable to attain a good sear.

[Anonymous No.4815420]

>>4815403
"Good sear" is subjective so I have not claimed that salting the steak before you cook it will prevent a "good sear." It will simply provide an inferior sear compared to not salting the steak before you cook it.
Does salting a steak draw out moisture? Yes.
Does moisture being drawn out of the steak while it is on the pan prevent the surface of the steak from exceeding 212 F in temperature? Yes.
Does this slow the Maillard reaction? Yes.
Thus, salting the steak before cooking it will result in an inferior sear compared to not salting the steak. This is very simple logic. If you cannot follow it, I'm surprised you're able to use a computer and post on 4chan.

[Anonymous No.4815492]

>>4815420

Nah ah ah, you have to prove that salting a steak will remove significantly more water than not salting it. You can't just say "because I said so"

[Anonymous No.4815493]

>>4815492
>significantly
This is subjective. I don't deal with subjectives.
Does salting the steak draw moisture out of it? Yes. Everyone knows this. Thus, does salting the steak before cooking it result in an inferior sear? Yes. I'm not dealing with HOW inferior of a sear. It WILL result in an inferior sear though.

[Anonymous No.4815505]

>>4815493
Significance isn't subjective. Don't try to act intelligent when you don't know basic statistics.

[Anonymous No.4815538]

>>4815505
When the end result is something which cannot be measured objectively such as the sear on a steak, yes, "significant" is subjective.

[Anonymous No.4815539]

If you have a grill use it. Especially if the grates are cast iron or aluminum. Preheat on high for ten to fifteen minutes, turn down to medium and clean your grates, very light wipe down on the grates with oil, I use vegetable. Season the side of the steak going on the grill, keep it simple and light little fresh pepper and some GOOD garlic powder. Salt it when you finish cooking. Put meat on grill cook for 3 minutes, season other side and flip it to a new spot on the grill, again cook for 3 minutes. Take it off and let it rest for 5-10 minutes. Unless you got a snotty sirloin it shouldn't be dry and if you poke it will be about the same consistency as you ear lobe. For gods sake taste it before deciding to add sauce or anything else.

[Anonymous No.4815547]

>>4815538
>It's impossible to measure water absorption of salted vs. unsalted steak after a short duration

durrrrrrrrrr gais everything is objective!!!111

[Anonymous No.4815557]

>>4815547
"Significant" in this case refers to "enough to cause a difference in the sear." Since you cannot measure the sear, "significant" in the context of this conversation is subjective. Deal with it.

[Anonymous No.4815647]

>>4815557

So, then, you admit your position is based solely on subjective, and therefore worthless, opinion?

[Anonymous No.4815759]

>>4815371
>>4815253
This is so silly.. salt isnt drawing out moisture that fast.. you make it sound as if the steak is pouring out exhaust as if it where some gas powered machine.. fucking silly.. the salt doesnt do shit. You must have some kind of lsd distorted claymation view of reality.

[Anonymous No.4815764]

>>4815759
It certainly does draw out moisture fast enough to have an effect on the searing.

[Anonymous No.4815770]

>>4815764
Literally every professional chef I've ever seen cook a steak by searing it in a pan salts it before hand. I'm almost positive you're fucking trolling here.
Here's Gordon Ramsay proving you wrong:
http://www.youtube.com/watch?v=AmC9SmCBUj4

[Anonymous No.4815774]

>>4815770
I'm not trolling, and Ramsay is wrong.

[Anonymous No.4815778]

>>4815774

Listen, you're right. You're completely right, the salt will make the maillard reaction less effective. But we're talking about less effective to a degree that is almost meaningless. The flavor benefits of salting the steak before cooking more then outweigh the miniscule amount of moisture the salt brings out of the steak. You're correct, but its a stupid fucking argument bro

[Anonymous No.4815783]

>>4815778
>The flavor benefits of salting the steak before cooking more then outweigh the miniscule amount of moisture the salt brings out of the steak.
Bullshit. It'll taste just fine if you salt it after searing it. That's why Jean Francois Bruel of the three Michelin star restaurant Daniel salts his steaks only after they have been seared or grilled: because salting it before fucks up the Maillard reaction.

[Anonymous No.4815789]

>>4815783
I've eaten at Daniel. Steak was shit bro, the salt crunched on my teeth awful

[Anonymous No.4815790]

>>4815789
lel, I'm sure you did.

[Anonymous No.4815948]

I'm a well done kind of guy. I've tried them all and just think well done has the real flavor steak is supposed to have. I do usually have a side dish that I use for ketchup or A1, and just gently dab each bite onto it so it just gets a little spot of sauce to enhance the flavor even more.

One thing that bugs me about rare is how it makes the paper plate all soggy too.

[Anonymous No.4815957]

>>4815783
>steak at a michenin restaurant
I learned by experience this is one of the things you do not do. Waste of a dish at a Michelin restaurant, order something that's actually worth a michelin star

Just go to a fucking steakhouse. A stakehouse is a waste of money compared to a good diner for steak, but it's less wasteful than a michelin restaurant for the same quality steak.

Also a big 'ol pat of garlic herb butter more than outweighs salt of maillard reaction

[Anonymous No.4816934]

when in dought, and doing something for the first time let alron be you guide
http://www.youtube.com/watch?v=OWeVbhTwA38

[Anonymous No.4816944]

i wrap it in foil and use a foreman grill for about 6 minutes.
perfect errrytime.

[Anonymous No.4816953]

>>4815065
fuck i already added salt, pepper and lime to my steaks and let them marinate overnight

[Anonymous No.4816965]

>>4815948
3/10
i replied.

[Anonymous No.4816990]

>>4815957
yeah. i would definitely not order a steak at a michelin restaurant, but then again, any restaurant that deserves its star(s) probably doesnt have a simple steak on the menu in the first place.

>noma in copenhagen got all over the papers this summer for serving live ants

[Anonymous No.4816991]

>>4815948
how does one cut through a well done steak on a paper plate?

[Anonymous No.4816993]

>>4815948
cant stop chuckling, dude...

>paper plate

this is the cherry on top

[Anonymous No.4817091]

>>4815065
just wow

[Anonymous No.4817138]

>>4815948
nice one bro, im waiting to see how many fall for that

[Anonymous No.4817145]

on a serious note, does someone actually like a1 steak sauce?
i recently tasted it for the first time while i was on holiday in the usa. it's literally the worst sauce i have ever tasted. even ketchup rocked my world compared to that shit

[Anonymous No.4817151]

>>4815948
my nigga.

I've used paper plates exclusively for the past 4 years (no dishes to do). In the case of juicier foods like fish I just use multiple paper plates.

I do use regular bowls though, not paper ones.

[Anonymous No.4817844]

>>4817091
>implying that post is wrong

[Anonymous No.4818433]

>Stupid question thread

What's the difference between chef porter and commi chef?

[Anonymous No.4820360]

OP is going to freak out now that all the steak fetishists have jumped in the thread.

Steak is nearly impossible to fuck up. Just follow the sit-oil-sear-season advice and it will be delicious.

[Anonymous No.4821252]

>tfw made my own hanger steak last week

That shit is so goddamn good.